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Red Pepper-Spinach Pasta Bake

This is my own creation-an Italian,Vegetarian Delight brimming with home made Pasta Sauce, Red Peppers, Spinach and Cannelloni pasta- baked to perfection. This recipe is a sure hit with my family and friends.

Ingredients

Frozen chopped spinach

200 Gram

Red bell pepper

1 Cup (16 tbs), chopped

Onion

1 Large, chopped

Red chili powder

1 Teaspoon

Paprika

1 Teaspoon

Sugar

1 Pinch

Taco seasoning

35 Gram (1 small packet)

Italian style tomatoes

3 Can (30 oz)

Onion

1 Large

Garlic

4 Clove (20 gm)

Black pepper

To Taste

Salt

To Taste

Garlic powder

1 Teaspoon

Fresh basil

1 Teaspoon

Oregano leaves

1 Teaspoon

Olive oil

1 Tablespoon

Pasta

8 Ounce (1 box cannelloni or jumbo pasta shells or any pasta which you can stuff. Examples: Manicotti, large rigatoni, or shells.)

Pasta and cheese

8 Ounce (cannelloni or jumbo pasta shells or any pasta which you can stuff)

Cheese

2 Tablespoon, shredded finely (Mozzarella)

Directions

To make the sauce:
In a deep pan, heat oil and add onions and garlic. Add the canned tomatoes and all the spices except the basil. Simmer for half hour, adjust seasonings, the sauce should not be too tart. Add the basil after the half hour. Simmer on low heat till the sauce thickens.

For the filling: Heat oil, saute onions and garlic and bell pepper. Add spinach after defrosting and draining, and the spices. Cook well until all the flavors come together. Set aside to cool until ready to stuff the pasta.
To assemble: Cook the pasta according to package directions. Let the filling cool down before stuffing. In an oven proof pan, spread some tomato sauce on the bottom of the pan. Stuff each pasta cavity with the spinach mixture and place in pan until it is filled. Spread more sauce over the pan until all the pasta is immersed in the sauce. Sprinkle cheese on top. Bake in the oven at 350 for about 45 minutes. Serve hot with garlic bread on the side.
Enjoy